Arborio rice is a short grain rice used in risotto dishes, it is known for it's creaminess. If you can't get that you can use regular rice but you will have to increase the plant milk by 1 cup If you are using a different sugar (like agave, maple or stevia like me) add it at the end of the cooking time, with the raisins A combination of coconut milk and another plant milk seems to be the best, as (to me) the coconut milk is too high in fat and leaves a fatty feel, whereas a combo of almond or rice milk and coconut together is really nice

Serves: 8 servings

Ingredients

Plant Milk of your choice 4 Cups (canned coconut is best for the tropical-coconut- version, but for the regular recipe below - reduced fat, I use rice milk *see recipe below)

Bring to a boil stirring often, then reduce heat to medium and simmer stirring occasionally for about 30 minutes until thick.

Add the drained raisins, the stevia if you are using that instead of sugar and remove the vanilla bean pod. (Add the vanilla extract now if you are not using the bean)

Divide the rice pudding into the acetate lined molds *as shown in the video and then place a baked and cooled coconut shortbread firmly into each one.

Refrigerate for at least 2 hours until firmly set and cold before unmolding

Serve with Pineapple Rum Salsa, recipe follows

Pineapple Rum Salsa:

Combine the sugar with the reserved rum and the additional 1 cup of rum

Bring to a boil over high heat, then reduce heat to a low simmer and reduce to about ½ its volume, it will start to get slightly thick and syrupy.

Add the minced pineapple and raisins and cool, pour over rice pudding before serving

Notes

Rice Pudding can be made several days ahead of time, keep refrigerated until serving.

Pineapple Rum Salsa can also be made up to 4 days in advance and stored in the refrigerator until serving

If you are just making rice pudding without all the extras and garnishes, store in a large container with a lid for up to 1 week in the refrigerator

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A note about the molds: You can purchase stainless steel molds specific for pastry, but they are uber expensive!

So I go to Home Depot and buy PVC pipe, they have all different sizes and they are perfect for molding COLD DESSERTS, NEVER BAKE IN THEM!

NOTES:

It is really easy to change up the sugar in a recipe like this with no adverse affects, or adjust the regular sugar more or less to your liking.

Play around with agave, or maple syrup or even a less processed sugar like Demerara or Turbinado.

This recipe could even do without the sugar altogether (it won’t be very sweet) but that is entirely up to you!

The raisins have natural sugars (and a lot of them too!)

I have been omitting the granulated sugar altogether, and using stevia at the last minute of cooking.

So if you want the regular rice pudding recipe, with no added sugar, almost fat free (because I use rice milk!) and of course leave out the whipped cream, cookies and the rum syrup and the pineapple salsa for a classic rice pudding recipe.

Just follow the recipe below

Sprinkle cinnamon on top and let cool!

That’s it! No refined sugar recipe~ and for a real sugar free enthusiast leave out the raisins too!

I like to use rice milk for this recipe since it is the lowest in fat and to me it tastes the best (even for the above recipe, I prefer it than the full fat coconut) But the plant milk it totally your preference, use whatever you like the best just make sure it is pure milk no added gums or it will separate when boiled. I also use a tad less rice for the casserole version, since it doesn't have to be molded, it is definitely creamier and more loose

Serves: 8 servings

Ingredients

Arborio Rice ½ cup

Rice Milk 4 cups

Stevia Packets 4-6

Vanilla Bean1 pod or extract 1 teaspoon

Cinnamon stick 1 *optional

Raisins ½ cup

Cinnamon for sprinkling on top

Instructions

Combine the plant milk, rice, vanilla bean *if using and the cinnamon stick together in a large heavy bottom sauce pot.

Bring to a boil stirring frequently

Once it boils, reduce heat and simmer for 30 minutes stirring often until thick

Add the raisins and the stevia nad stir well

Pour into a heat proof container, remove the vanilla pod and the cinnamon stick and then sprinkle generously with cinnamon and let cool, then refrigerate until serving

Combine the flour, sugar, salt and coconut flakes in a food processor and process until the coconut is finely ground

Add the cold vegan butter and coconut oil and process until it starts to form a soft dough

Add the vanilla extract, pulse again and then wrap in plastic and refrigerate for 1 hour

Roll out on a lightly floured surface to ½" thick then cut out to the same diameter as your rice pudding molds (or just bake cookies in any size as you wish to serve as garnish with the regular rice pudding)

bake in a preheated 350°F oven for approximately 12-15 minutes until golden brown, cool completely before adding to the rice pudding molds

Notes

Cookies can be kept for up to 1 week in an airtight container at room temperature

Reader Interactions

Comments

How long and at what temp do you bake your coconut shortbread cookies? Also what do the coconut shortbread cookies taste like? Are they very butter tasting or does the coconut shine in this crispy cookie.

Hi Gretchen, I just discovered your site & bought your Modern Vegan Baking book. The book is fantastic. Recipes with great flavor and texture that you can serve to anyone and feel good about. I’ve made the Gingerbread loaf with cream cheese icing twice already and I have a feeling I am going to become quite familiar with that recipe 🙂

I love rice pudding so I will be trying this in the next few weeks. It looks amazing.

Finally, a question: in the recipe it lists 2 tsp of coconut extract with 5ml in brackets. is it 1 tsp/5ml or 2tsp/10ml? thanks!

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